Name: Chocolate Nut Lasagne
Ingredients: 6 oz Plain flour (all purpose; Flour); 1 oz Cocoa; 1 oz Caster sugar; 2 Eggs; 1 pn Salt; 1 ts Olive oil; Custard:; 1 1/4 pt Semi-skimmed milk (1.5 pints; U S.); 1 Vanilla pod, split; 1 Egg + 2 egg yolks; 1 tb Cornflour (1.25 Tbls.; Cornstarch U.S.); 2 oz Caster sugar; Filling:; 6 oz Jar pitted morello cherries; 4 oz Raisins; 2 oz Hazelnuts, toasted and; Roughly chopped; 2 oz Pine nuts, toasted; 4 oz Dark chocolate, grated

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Desserts	1	Servings

INGREDIENTS

6	oz	Plain flour (all purpose
		Flour)
1	oz	Cocoa
1	oz	Caster sugar
2		Eggs
1	pn	Salt
1	ts	Olive oil
		Custard:
1 1/4	pt	Semi-skimmed milk (1.5 pints
		U S.)
1		Vanilla pod, split
1		Egg + 2 egg yolks
1	tb	Cornflour (1.25 Tbls.
		Cornstarch U.S.)
2	oz	Caster sugar
		Filling:
6	oz	Jar pitted morello cherries
4	oz	Raisins
2	oz	Hazelnuts, toasted and
		Roughly chopped
2	oz	Pine nuts, toasted
4	oz	Dark chocolate, grated

INSTRUCTIONS

Pasta: Sift flour and cocoa, stir in sugar. Make a well in the
middle, stir oil, eggs and salt and mix to a smooth dough. Knead abou
5 minutes on a lightly floured surface until smooth. Roll out on a
floured surface until 3mm(1/8 inch) thich, and cut into
10x30cm/4x12inch rectangles (or pass thru rollers of a pasta
machine). Leave to rest for an hour while preparing custard.
Custard: Heat milk with the vanilla pod until just boiling. In a
bowl, beat egg, egg yolks, cornflour and sugar until smooth. Pour
over the boiling milk, beating constantly. Strain back into the pan,
bring to the boil and simmer 3 mins until thickened.
Assemble the lasagne: In a 30x20cm/12x8 inch baking dish, start with
4tbsp of custart spread over the base. Top this with a layer of nuts,
cherries, raisins and chocolate, then a layer of pasta. Repeat until
the ingredients are used up, ending with a layer of custard and a
sprinkling of nuts.
Bake covered at 200C/400F/Gas 6 for 20 minutes, then uncovered for a
further 10 minutes. Serve hot with cream or ice cream.
Note: If you don't like pine nuts, this is equally as good (if not
better) if you use extra hazelnuts, or UNSALTED pistachios instead!!!
Pasta:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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